With the weather cooling down, now is the perfect time to curl up under a blanket or beside the fire with a huge bowl of Ramen and your favourite film.
It’s been cool maybe all of two times this autumn so far, I think the weather in Melbourne is against me getting my Japanese spicy noodle soup on. What is up with that, Melbourne mother nature?
This bowl of Japanese noodle soup is sweet, sour, spicy and satisfying (and gluten free). The combination of textures- perfectly crispy tempeh, creamy avocado, spicy broth and oodles of noodles leave you feeling 100% satisfied and probably even happy that winter is right around the corner because is there’s such thing as too much ramen? Nope, not if you ask me!
I think my favourite part about making this tempeh ramen is that you can make the broth in advance and use it as needed – the perfect fast food. Two-minute tempeh ramen noodles anyone? The level of spice is totally controllable so if you like it seriously HOT, just pour that Srircha on until your fiery heart is content.
And my 2nd favourite part of this dish in case you’re wondering, It’s the crispy tempeh. This brand of tempeh was particularly great, never falling apart no matter how small and thin I cut my triangle pieces. and sometimes I like them wafer thin, you know for extra crunch. WINNER!
Now I hope I have convinced you to make this recipe with me. Did I mention it’s also vegan and gluten-free?
Gluten free, Spicy vegan japanese ramen noodle soup. Don’t bother trying to say that ten times. Just grab your eco shopping bag, get on your bike and go collect the ingredients.
P.s my favourite brand of vegan miso paste is from Spiral foods. I like their Mirin too. I live in Melbourne so these are easily sourced, from my local organic store and sometimes the bigger supermarkets too. If you live outside of Australia (Europe, i’m looking at you) I bet you have even more options available to you, you lucky devils!
In a medium sized pot over medium heat, add onions, garlic and sesame oil and fry off for several minutes until the onions become soft and translucent.
Add the miso paste and tahini to the onions and stir until everything is well combined.
Turn the stove down to a low heat and add the mirin. At this point you want to use this liquid to scrape down any bits that have become stuck to the pot (this adds flavour).
Add water, sriracha and soy sauce and keep the stove on a low heat, gently heating the broth so that it is warm but never boiling. Bringing this broth to a simmer or boil will most definitely cause it to split (I found this out the hard way). So once the broth is warm. Remove from heat and pop a lid on to keep it warm.
Next, to make the crispy tofu, coat each piece of tempeh in corn flour and salt and pepper. An easy way to do this is to add the ingredients into a lunch bag and give it a gentle shake to coat each piece. Then, add a little oil to a pan and cook each piece until golden brown each side. once cooked, set aside.
To cook the ramen noodles, bring a large pot of water to the boil but scoop out 3 ladles of the boiling water before you add your noodles. Pop this in a bowl to the side and add your shredded pak choy. Add the ramen to the pot and cook according to packet instructions.
Once the ramen noodles are cooked, drain them off and divide between 2 large soup bowls. strain off the liquid from the pak choy and assemble in bowls. Then add the remainder of your toppings before grabbing your ladle and spooning enough broth until your noodles are just covered. Serve with extra sriracha if you like it HOT.
Ingredients
Directions
In a medium sized pot over medium heat, add onions, garlic and sesame oil and fry off for several minutes until the onions become soft and translucent.
Add the miso paste and tahini to the onions and stir until everything is well combined.
Turn the stove down to a low heat and add the mirin. At this point you want to use this liquid to scrape down any bits that have become stuck to the pot (this adds flavour).
Add water, sriracha and soy sauce and keep the stove on a low heat, gently heating the broth so that it is warm but never boiling. Bringing this broth to a simmer or boil will most definitely cause it to split (I found this out the hard way). So once the broth is warm. Remove from heat and pop a lid on to keep it warm.
Next, to make the crispy tofu, coat each piece of tempeh in corn flour and salt and pepper. An easy way to do this is to add the ingredients into a lunch bag and give it a gentle shake to coat each piece. Then, add a little oil to a pan and cook each piece until golden brown each side. once cooked, set aside.
To cook the ramen noodles, bring a large pot of water to the boil but scoop out 3 ladles of the boiling water before you add your noodles. Pop this in a bowl to the side and add your shredded pak choy. Add the ramen to the pot and cook according to packet instructions.
Once the ramen noodles are cooked, drain them off and divide between 2 large soup bowls. strain off the liquid from the pak choy and assemble in bowls. Then add the remainder of your toppings before grabbing your ladle and spooning enough broth until your noodles are just covered. Serve with extra sriracha if you like it HOT.
